Spelt, the Ancient Grain

         The days have just been whipping by for me lately. I get home from school and a few hours later the sky outside is pitch black. It will definitely take me a while to get used to this. How did this happen? When did this happen? Where have the days gone? Madness, I tell you.
        I decided to make something quick and simple that would be ready before night hits, but something that I could eat on a regular basis. So, I made a wholesome, hearty loaf of bread -- no yeast, no kneading, and no rising time involved. It's the perfect bread for busybodies such as myself. Here it is: Spelt Sesame Bread.

Spelt Sesame Bread

        I think this bread will be making a regular appearance in my sandwiches for the next little while. It's a healthy loaf, with plenty of good-for-you ingredients -- it uses 100% spelt flour. All-purpose white flour can be my best friend when it comes to treats, but it can sometimes be my worst enemy when it comes to my every day meals. In terms of sandwiches and toast, I actually prefer the taste of whole-grain.

        The Verdict: The spelt flour lends this bread an earthy, nutty flavor which I quite like. This isn't your fluffy, white Wonder bread -- it's a satisfying and very dense bread, best cut into thin slices. I recommend you put your toaster to use; it tastes at its best toasted. In fact, I enjoyed a couple slices spread with my favorite nut butter just earlier and loved the combo.

        New breakfast staple of mine? 
        Very likely.

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Spelt Sesame Bread
(adapted from Allrecipes)
Print This Recipe
Yield: 1 9 x 5 inch loaf


Ingredients
4 cups spelt flour
2 tablespoons vital wheat gluten
1/2 teaspoon salt
2 teaspoons baking soda
1/2 cup sesame seeds
2 cups milk
1 1/2 teaspoons blackstrap molasses


Directions

1. Preheat oven to 350 degrees F. Combine all ingredients until well-blended. Batter should be wet; do not add more flour. 
2. Place batter in a 9 x 5 inch loaf pan. If desired, brush top of batter with egg white or yolk. Bake for 1 hour and 10 minutes, or until golden. Remove from pan. When not serving, keep bread covered.